dairy-freenut-freesoy-free
Beef-steak Rolled and Stuffed
From The housewife's referee, 1898
Serves 4
Use Ghoorka sauce for flavor.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
563Calories
20 gProtein
38 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein20 g
Carbohydrates38 g
Fiber2.6 g
Sugars4.3 g
Total Fat36 g
Saturated Fat18 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol185 mg
Sodium487 mg
Potassium436 mg
Calcium188 mg
Iron10 mg
Magnesium53 mg
Phosphorus292 mg
Zinc60 mg
Copper4.5 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C14 mg
Vitamin A60 mcg
Vitamin E2 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B1214 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.9 mg
Folate72 mcg
Choline180 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 87. The excerpt below is the record exactly as published.
Beef-steak Rolled and Stuffed. — Take about two pounds of steak, and a couple of ounces of tongue, four ounces of suet, the grated rind of a lemon, a bouquet of garlic, six ounces of breadcrumbs, one dozen oysters, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.